RASPBERRY BARS

Temp: 375° Time: 25 mins.
1 cup pastry flour 1/2 cup shortening

1 tsp. baking powder 1 egg

1/2 tsp. salt 1 tbsp. milk (if required)

Cut the shortening into the sifted dry ingredients. Add well beaten egg and
milk, if necessary, to combine the mixture. Roll out into a thin sheet and
place in a shallow greased pan 9"x9", Spread with raspberry jam and top
with the following:

1 egg, beaten 2 cups coconut (medium cut)

3/4 cup sugar 1 tsp. vanilla

1 1/2 tbsp. melted butter

Add the sugar to the beaten egg and beat thoroughly. Add melted butter,
coconut and vanilla, Drop mixture by spoonfuls over the layer of jam.
Topping will run together when it is baked. When cool cut into bars,

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BUTTERSCOTCH SQUARES

Yield: Approx 36 squares Temp: 350° Time: 25 mins,
1/4 cup butter 1 tsp. baking powder

1 cup brown sugar 1 1/2 tsp. vanilla

1 egg 1/4 cup nuts

3/4 cup flour 1/4 tsp. salt

Cook butter and sugar until well blended. Cool to lukewarm, Add un-
beaten egg; beat well. Add flour sifted with baking powder and salt, then
add vanilla and nuts, Spread like fudge in pan, Bake. Remove from pan
and cut into squares.

From: Mrs, Frank Darby, Beaverlodge.

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NUT SMACKS
Yield: Approx. 36 Temp: 350° Time: 20 mins,
1/3 cup butter 1 tsp, vanilla
1/3 cup brown sugar 1 1/2 cups flour
2 egg yolks 1 tsp. baking powder

pinch of salt

Cream butter and sugar, add beaten yolks and vanilla, beat well. Sift
flour, baking powder and salt and add to butter mixture gradually. Spread
in 8" square or a 7" x 11" pan. Top with the following:

2 egg whites 1 cup chopped nuts

1 cup brown sugar

Beat egg whites until stiff, fold in the sugar and nuts. Spread over first
mixture. Bake in moderate oven. ‘Mark in squares while still warm,
From: Mrs. E, Brailsford, Elk Point.

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